Butod
Butod is a worm that lives in the sago has reput.Butod usually eat sago trunk rot. For food lovers exzotik, sago worm food like this is an exciting line of food for a nutritious high protein. The process to get sago grubs will not be easy because the tree must be felled sago prior to spawning areas used by "indungnya".
Noonsom Tuhau
Tuhau is a popular plant for KadazanDusun community. Tuhau be pickled to be eaten with rice. Tuhau made from the inside Tuhau, (shoot) tuhau cleaned and the hard outer skin removed. The soft part hinggaagak pounded little chapped, or thin-sliced thin and soaked in lime juice mixed with a pinch of salt.
Hinava
Hivana usually a special dish during Tadau Kaamatan. In addition, it is also a special dish on important occasions such as for wedding, engagement and other. Hinava produced from fish meat mixed with seeds of the grated Bambangan. There are many variations of the recipe to make Hinava. Some are ready to eat it raw (sliced fish) and some fish meat slices blanched in hot water for a while. It all depends on personal taste.
Ambuyat
Ambuyat made of sago processed into sago. For Bisaya community living in Beaufort, Sabah, to make ambuyat, they need through the forest looking for sago palm. Sago trees will be cut down and taken to the hut sago processing. It is precisely cooked or mixed with boiling water and mix just until sticky. Ambuyat often eaten together scad fish sauce (fish Sabah is known as two dozen fish) cooked in saffron. Fish broth is added to salt, chili rice in milled or ground water and add lemon or calamansi cotton up to taste. And the fish that are discarded bones put in the sauce. And ambuyat the first dipped into fish sauce before being eaten. There are usually people like to eat bamboo Chopstick use specially made ambuyat discretion to eat this.
http://meatballonline.blogspot.com/2010/06/sabah-ethnic-food-introduction.html
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